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Hot pot (pot with pork belly and mushrooms) | Transcript of recipe from Kuma no Genkai Shokudo

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Ingredients

Chinese cabbage : 1/8
塩昆布 : 大さじ2
ごま油 : 適量
水 : 50ml
茶エノキ : 1袋
マイタケ : 1パック
ヒラタケ : 1/2パック
豚バラ : 8枚
ポン酢 : 適量
薬味ネギ : 適量

Time required

20minutes

Procedure

1) Prepare the ingredients 00:32
Cut off the core of the Chinese cabbage and cut into desired size.
Heat sesame oil in a frying pan, add Chinese cabbage and salted kelp, and toss.
Cut off the stone ends of the tea enoki and oyster mushrooms.
Tear the brown enoki mushrooms, maitake mushrooms, and oyster mushrooms with your hands and add them to the frying pan.
Add water.
Place the pork belly on top, covering it all over.
2) heat up 03:33
Heat the frying pan from step 1 over medium heat, cover and heat for 10 minutes.
3) finish 04:38
Remove step 2 from the heat, sprinkle with ponzu sauce and seasoned green onions, and serve.

Point

・Add about 2 tablespoons of salted kelp to 1/8 of the Chinese cabbage.
・The texture of Chinese cabbage changes depending on how you cut it, so it's best to cut it the way you like.
・You can use whatever vegetables you like.
・Adjust the amount of water depending on the amount of ingredients.
・You can use a hot plate instead of a frying pan.